In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.
Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 6|
|Calories from Fat: 233 (33%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 233.5mg||72 %|
|Sodium 810.5mg||28 %|
|Potassium 821.6mg||22 %|
|Total Carbohydrate 67.7g||20 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 62.1g|
|Protein 47.8g||68 %|
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Calories per serving: 713
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